Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, haddock marinated in shio-koji & amazake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Haddock Marinated in Shio-Koji & Amazake is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Haddock Marinated in Shio-Koji & Amazake is something which I have loved my entire life. They’re fine and they look wonderful.

I wanted to make shio-koji with reduced sodium. I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method. Great recipe for Haddock Marinated in Shio-Koji & Amazake.

To get started with this particular recipe, we have to first prepare a few components. You can have haddock marinated in shio-koji & amazake using 2 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Haddock Marinated in Shio-Koji & Amazake:

1. Make ready 2 slice Raw Haddock (Bluefish, Alphonsino, Salmon, Yellowtail etc.)
2. Make ready 4 tbsp Sweet Shio Koji

This koji-marinated celeriac recipe sounds exotic but it's actually incredibly easy - the hardest part is sourcing some shio koji (an ingredient used in Japanese fermenting)! Marinating the celeriac wedges in the liquid both seasons the vegetable and brings its natural flavour to the fore. This traditional Japanese paste—which is made from fuzzy, inoculated rice, salt, and water—adds savory depth and miso. Chicken Katsu (shio koji marinated) Jump to Recipe Jump to Video Print Recipe.

Instructions to make Haddock Marinated in Shio-Koji & Amazake:

1. Place the fish on a thick paper towel. Coat both sides with shio-koji, put it in a storage bag and brine in the refrigerator from 24 hours until 2 or 3 days.
2. Here it is after marinating for 2 days. The fish has become plump, firm, and shiny.
3. Since shio-koji burns easily, pat off of both sides with a paper towel.
4. Place a sheet of parchment paper in the frying pan. Place the fish with the skin side down, set the heat to medium, cover with a lid, and steam the fish for 1 minute. Then turn down the heat to low.
5. Steam-fry the fish for 2 minutes over low heat. When it has become nicely browned, flip it over and steam-fry the other side for 2 minutes.
6. Garnish with Vinegared Lotus Root. - - https://cookpad.com/us/recipes/154390-pickled-lotus-root

Chicken Katsu is a well-known Japanese restaurant favourite among Japanese food lovers, as well as my son! My son arrived home from his recent trip to Samoa and New Zealand, so to welcome him back from his adventures abroad, I made his favourite dish last weekend. I divided my development into recipes using shio koji as a marinade and recipes involving culturing koji directly on foods. I started by cooking different meats and fish marinated in various brands of store-bought shio koji. Many of the store-bought brands of shio koji tasted like they were full of fillers—sugar, mirin, sake.

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